Midwest Books - Page 2

I'll Cook When Pigs Fly...and They Do in Cincinnati!

Junior League of Cincinnati

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Customer Reviews:
Total reviews: 5 Average rating: 5.0 of 5

One of the Best 5 out of 5 stars.
21 of 21 people found this review helpful.

As a collector of cookbooks (more than 600 titles) with an emphasis on the "Junior League" books, this is one of my all-time favorites. I have tried many, many recipes and they are all great. I found lots of "different" recipes that were simple to make and tasted great. Definitely add this one to your collection.

The BEST cookbook ever. 5 out of 5 stars.
9 of 9 people found this review helpful.

The cookbook has never failed me. I have given it to several people as a gift and they also raved about it. Has both simple and complex recipes. Also need tidbits about Cincinnati in the margins.

i'll cook when pigs fly... 5 out of 5 stars.
8 of 9 people found this review helpful.

this cookbook has a wonderful variety of great, elegant, and easy recipes for casual entertaining with friends and families. i happen to love cookbooks, and this is a wonderful addition to my collection.

My Favorite 5 out of 5 stars.
7 of 7 people found this review helpful.

I love this cookbook. It is one of my favorites - I've never been disappointed with any recipe I have tried. The design is aesthetically pleasing, the facts about Cincinnati are interesting (and I lived there for four years), and the Teller's House Salad can't be beat. I've bought this cookbook at least five times for friends and family and will continue to do so. My only complaint ... where is volume 2?? :-)

The Minnesota Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes

Tim King, Alice Tanghe

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Customer Reviews:
Total reviews: 1 Average rating: 1.0 of 5

Editorial Review:

This photography rich book is a love song for local food. Through narrating the stories of 31 Minnesota chefs and restaurants, the Minnesota Homegrown Cookbook offers 100 recipes that celebrate cooking with local, sustainably grown food. The passion of these chefs, and the farmers they work with, sings throughout the pages.

This cookbook combines rich traditions and delightful innovations. The mouth-watering fare of world-class bed-and-breakfasts is here, alongside the saucy mix of cultural cuisines from kitchens at the Twin Cities’ Café Brenda, Spoon River, Lucia’s, Heartland, and the delectable slow cooking of eateries like the New Scenic Café in Two Harbors and Minwanjige Café in Strawberry Lake. Mixing the familiar comfort food of Minnesota’s roots in the culture of Northern Europe with the fine new flavors of world cuisine, these recipes comprise a travel guide through Minnesota, with illustrated profiles of chefs and farmers, of food and farms.

The Minnesota Homegrown Cookbook is the newest release from Renewing the Countryside (RTC), a Minnesota-based non-profit organization that champions the positive stories of rural revitalization. In additional to developing books, RTC produces educational programming around local foods and sustainable agriculture including the Local Food Hero radio show, the Healthy Local Foods exhibit at the State Fair’s EcoExperience and Green Routes, a sustainable tourism initiative.

Home Grown Indiana: A Food Lover's Guide to Good Eating in the Hoosier State (Quarry Books)

Christine Barbour, Scott Hutcheson

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

It was worth the wait 5 out of 5 stars.
1 of 1 people found this review helpful.

I have been eagerly awaiting the release of this book for a few months. My copy arrived this morning and I can enthusiastically say, "The wait was worth it and the book is even more than I had hoped it would be!"
Unlike many of the books published today, the quality of the book far exceeds the price in terms of both the quality of the book itself and the content.

The book is divided into seven regions. For each region Christine Barbour and Scott Hutcheson introduce the reader to Indiana places where food is produced with a personal and local touch. They go far beyond the basic facts (e.g., address, website URL, hours, etc.) and introduce the reader to the people that put heart and soul into their product and the places that make that food homegrown.

This personalization and connection is sometimes accomplished through stories and biographical snippets. For example, the entry for Cook's Bison Ranch begins, "In 1939,Everett Cook invested %5,000 in 83 acres with a house and a barn." Sometimes the entries are made personal through the inclusion of a recipe such as that for "Wild American Persimmon Pudding" which brings back childhood memories for Duane Smith of Walnut Grove Spring Water Persimmon Valley Farm. In other cases it is the observations of the authors that add spice to the entries. The combined effect is the feeling you might have at the end of an evening that included an excellent meal and even better conversation and laughter shared with good friends.

In some books the extra stories and observations might come at the cost of depth or breadth in covering the subject matter. This is NOT the case in Home Grown Indiana. Along with sharing the specifics about the producers of everything from caviar to cheese and popcorn to bison, Scott Hutcheson and Christine Barbour offer additional information on topics such as: ideas for eating local year round, the meaning of the label "organic," what is meant by a CSA, and some of the issues surrounding raw milk. They also include lists of farmer's markets, wineries, microbreweries/brewpubs, places to eat local while dining out, and food festivals that can be found in each region.

The book feels polished and complete in large part because of the way it is indexed. The book closes with a list of recipes, a index by county, and an index by product.

I was pleased to see several producers I know and rely on listed for Northwest Indiana but I found several new places to explore here in Northwest Indiana. The book's size is small enough to carry easily or keep in the car for unexpected foodie adventures and making the most of local foods when I find myself in other parts of the state. I expect that like my nature field guides this book will soon be well-loved and personalized through notes and much use.

While the content of the book would have been reason to celebrate in any form, I appreciate the actual quality of printing as well. The paper is crisp and the clarity of the typeface is clear and easy to read. The text fills the pages but with adequate space in the margins for making notes. The page edges are coded to make it easy to locate the section pertaining to a specific region of the state. Within each region the main entries are arranged alphabetically making it easy to look up the hours of a favorite producer.

Thank you Scott and Christine for creating this wonderful resource. Now if someone would just do the same for Southwest Michigan.

Editorial Review:

Home Grown Indiana is an essential guide to the foremost sources of local foods in Indiana. Highlighting more than 400 producers, restaurants, farmers' markets, winemakers, brewers, and food festivals, this book is not only an enjoyable read, but an excellent companion during a weekend drive in the country, a day out with the family, or a holiday food-shopping expedition. Recipes from chefs who put local foods at the heart of their cooking provide inspirational ideas for what to do with the bounty you bring home.

In addition to the 177 lively profiles of Hoosiers who produce fabulous food in Indiana, Home Grown Indiana discusses topical issues such as grass-fed beef, raw milk, and pastured poultry and eggs. Indiana residents who love flavorful food will want to own this insightful and entertaining guide.

Best of the Best from Louisiana

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Customer Reviews:
Total reviews: 7 Average rating: 5.0 of 5

Excellent! 5 out of 5 stars.
8 of 8 people found this review helpful.

I've had this cookbook for 2 years now and have tried many of its recipies...They are SO GOOD! This cookbook gives a wonderful variety from many southern references of traditional and some contemporary creations. This is the most used cookbook I own. Really great!!

Editorial Review:

From Monroe to Morgan City, Natchitoces to New Orleans, Lake Charles to Lake Pontchartrain, fifty of the leading cookbooks from Louisiana have contributed their favorite recipes to create this remarkable collection.

Louisiana is a special place for a lot of reasons, one of which is the tradition of preparing and serving delicious food. Best of the Best from Louisiana has gathered together a selection of recipes that captures this truly unique culinary heritage. Regional favorites such as Crawfish Etouffee, Cajun Red Beans and Rice, King Cake, Hurricane Punch, and Creamy Smooth Pecan Pralines are just a sampling of the over 400 or so recipes included in these pages.

Best of the Best from Louisiana was the first volume in Quail Ridge Press' acclaimed Best of the Best State Cookbook Series, and remains one of the most popular titles.

Beyond Parsley

Junior League of Kansas City

List Price: $24.95 By: Junior League of Kansas City, Missouri Amazon Marketplace: 47 new & used starting at $4.80

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Customer Reviews:
Total reviews: 10 Average rating: 5.0 of 5

A Genuine Gem! 5 out of 5 stars.
1 of 1 people found this review helpful.

Beyond Parsley is one cookbook I always have nearby -- and I have many, many cookbooks. I am renowned among my family members and friends for e-mailing special recipes -- and many have come from this special gem. I have too many favorites in the book to list but if I had to select just ONE, I would choose Cossack Cheese. That one is a WINNER in every respect, and has gained the love of people around the US to whom I have sent the recipe. D. Ray Fuller Jr., Dallas, Texas

The one cook book you must have! 5 out of 5 stars.
0 of 0 people found this review helpful.

We would go hungry without this book! This is the cook book we use far and away more than any other. We have even started some family holiday traditions from the recipes i.e. the green beans with pears - amazing! You never have to worry about making a recipe because they are all fantastic. It is a regular gift from us and we have been told many times it's the receivers new favorite cook book as well. Buy it, it is any cook's must have!

Best cookbook in my collection 5 out of 5 stars.
0 of 0 people found this review helpful.

This is one of those cookbooks that you can pick up hours before a dinner party, open it to any page, make the dish and have rave reviews. There are VERY few dishes in here that aren't good.

This is an older cookbook, but definitely worth looking into adding to your collection!

Above and Beyond Parsley: Food for the Senses

Junior League of Kansas City, Mo Jr. League Of Kansas City

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

Above and Beyond Parsley is just that 5 out of 5 stars.
16 of 16 people found this review helpful.

I have prepared many of the recipes from this book and have found all I have tried to be wonderful. They are easy to follow, and the collection of recipes is diverse and appeals to the most discriminating of tastes. This book also provides visuals on the art of artistic meal presentation. Of the cookbooks that I own, I know if a meal is prepared from this book all will be happy, especially me!

My most marked up cookbook 5 out of 5 stars.
6 of 6 people found this review helpful.

This book will hardly fit back on the shelf: Yellow post-it notes hang from its margins, nearly a pad-ful so far, each marking a high-taste recipe. I've only had the book a year, but it has fast become a favorite.

Wonderful cookbook 5 out of 5 stars.
2 of 2 people found this review helpful.

I've had this cookbook for several years and I think it's terrific. I haven't made a recipe from it that disappointed me.

The recipes are not difficult to make, so anyone should be able to cook from this book. The food turns out a bit sophisticated. You could easily use some of these recipes for a dinner party.

Two of the recipes I really enjoyed from this book were Mustard Ginger Pork Chops and Minestrone. The pork chops were wonderful - you basically add a simple marinade (pretty easy to do!). The minestrone is wonderful! It is probably my favorite soup ever. It uses ham to give it a smoky flavor, then you add a number of veggies and pasta to it, and top it off with cilantro and parmesan cheese. This is a great soup to make at the beginning of the week and have it for lunch every day for the rest of the week. I've made this soup so many times and I've even tried to freeze it (although I wouldn't recommend that). This is also a good soup to fix ahead of time if you're going to have guests. Add a salad and some bread and you have quite a nice lunch.

Besides the recipes, the photography in this book is amazing. It's quite different than other cookbooks. I would have to consider the photos as "art" because they are of the quality of framed photographic art. I keep thinking of taking this book off of my cookbook shelf and using it as a "coffee table book" because it is so beautiful.

Overall, I would recommend this cookbook to almost anyone. The recipes are simple but elegant and the pictures make the book a joy just to look through.

The Kansas City Barbeque Society Cookbook: Barbeque...It's Not Just for Breakfast Anymore

Kansas City Barbeque Society

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Customer Reviews:
Total reviews: 5 Average rating: 4.0 of 5

Great source for BBQ recipies 4 out of 5 stars.
28 of 30 people found this review helpful.

If you buy this book, you wont learn how to BBQ. It doesnt cover enough (or any) on selecting meat, selecting the BBQ smoker, proper cooking technique, etc. But what you do get, that makes this a worthwhile purchase, is a huge amount of great recipies. Where else can you be be looking for BBQ sidedishes like potato salad and coleslaw, and find multiple recipies of each?

Not really a Barbecue Book 1 out of 5 stars.
19 of 19 people found this review helpful.

While this book may come from a barbecue society it mostly deals with grilling instead of smoking. In addition, quite a few of the recipes lacked critical details. The "Champion's" recipes were laughable. I was hoping for more than: Blue Ribbon Brisket: Ingredient list: 7-10 pound brisket trimmed, barbecue rub. Instructions: Season meat with rub, cook at 225 degrees until done. The side and dessert recipes were interesting, but that's not what I buy a barbecue book for

Editorial Review:

Barbeque Society members share their secrets of perfect barbeque and accompaniments. These recipes enable you to cook better than the guy next door. A who's who and what's hot in barbeque. A 1996 National Winner of the Tabasco Community Cookbook Award. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.

The Harry Caray's Restaurant Cookbook: The Official Home Plate of the Chicago Cubs

Jane Stern, Michael Stern

List Price: $19.99 By: Thomas Nelson Amazon Marketplace: 23 new & used starting at $4.99

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Customer Reviews:
Total reviews: 3 Average rating: 4.5 of 5

Editorial Review:

Harry Caray's Restaurant, "the best steakhouse in Chicago"* with "the quintessential Chicago bar"**, is named for the late, renowned baseball announcer and has been designated the Official Home Plate of the Chicago Cubs. The bar is 60'6", the exact distance from the pitcher's mound to home plate, and the restaurant houses 1,500 pieces of baseball memorabilia, including photographs, vintage newspapers, a Sammy Sosa autographed bat, and items from Stan Musial, Ernie Banks, Hank Aaron, Ted Williams, and others. Harry Caray's is just north of the Loop in one of Chicago's most architecturally significant buildings.

The Harry Caray's Restaurant Cookbook is a visit to Chicago and the restaurant that serves "the best Chicken Vesuvio in the city"***. More than 150 recipes include "potent pasta, holy-cow steaks, and chicken fit for the Chairman of the Board." **** The stories, sidebars, and pictures bring back memories of baseball and Chicago. This important addition to the RoadfoodTM Cookbook series is sure to be a favorite with people in Chicagoland and throughout the country.

"When you only have time to visit one restaurant in Chicago, it's got to be Harry Caray's" - David M. Lissner, Dining Chicago.

* Chicago Tribune

** Jay Leno

*** Chicago Tribune and ABC

**** Chicago Sun Times

The Great Minnesota Hot Dish

Theresa Millang

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Customer Reviews:
Total reviews: 4 Average rating: 4.0 of 5

The Great Minnesota Hot Dish 4 out of 5 stars.
4 of 5 people found this review helpful.

This book has some of the most excellant hot dish recipes. I have really enjoyed experimenting with them. The deserts are screeming! Great recipes to take to pot lucks. Check it out!

Editorial Review:

Called casseroles in most parts of the country, the Minnesota Hot Dish really does come in more varieties than noodles, tuna and crushed potato chips. The simplicity of these all-in-one dishes can’t be denied. Hot dishes have been the cornerstone of family dinners for generations, and these new and exciting recipes will refresh and update the repertoire of any cook. Best of all, you won’t need a cooking dictionary to figure these delicious recipes out! More than 200 recipes cover a wide range of classic, ethnic and gourmet hot dishes, even new innovations such as Cajun, Tex-Mex and Chinese! The Great Minnesota Hotdish includes recipes for main dishes, eggs, side dishes & desserts. Spiral bound book stays open on your countertop and the recipes are easy to follow and use ingredients that are readily available. You’ll love these practical, delicious recipes!

Farms And Foods of Ohio: From Garden Gate to Dinner Plate

Marilou K. Suszko

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Editorial Review:

Join Marilou Suszko as she visits her neighbors and invites us to their tables in more than 100 rustic recipes. This fourth in Hippocrene's state series follows in the tradition of its New Jersey and New Hampshire cookbooks to bring more fresh farm fare to its readers. This time we visit the heartland of America and the source of much of the Midwest's healthful produce, journeying to the Buckeye State and exploring family farms such as the Hartzler Family Dairy and the Blue Egg Farm.

Marilou Suszko takes you on a journey throughout Ohio, where you'll meet unique farming personalities dedicated to growing, raising, and preparing wonderful foods to grace your family's table. Join her in the fields, in the barns, and out in the vineyards through these wonderful stories accompanied by delicious recipes that highlight farm-fresh tastes such as Grilled Peaches with Berry Coulis; Spinach, Strawberry and Dill Salad; Caramelized Onion & Sage Frittata; Herb Rubbed Flank Steak; Beer-Braised Lamb Shanks; Pork Chops with Sage Sauce; Raspberry Cream Custard; Chilled Blueberry and Yogurt Soup; and Heirloom Spaghetti Sauce. Treat yourself to a luscious cup of White Hot Chocolate, a warm Multigrain Apple Pecan Scone and a copy of Farms and Foods or Ohio and meet the "locals." Once you know their story, the next Ohio grown apple, fresh farm egg or sliver of farmstead cheese you enjoy will taste extra special.